EatingWell: Side note: Spring veggies are a quick complement to any dinner
Published in Variety Menu
These roasted vegetables tossed with arugula pesto are an easy side for a dinner party. Try serving them with a roasted leg of lamb. If you can find beautiful, freshly harvested small carrots, they'll look and taste the best in this dish.
Roasted Spring Vegetables with Arugula Pesto
Serves 8
Serving size: scant 1 cup
Active Time: 15 minutes
Total Time: 40 minutes
For the roasted vegetables:
4 cups baby or new potatoes, 1 to 2 inches in diameter, halved or quartered depending on size
5 teaspoons extra-virgin olive oil, divided
4 cups peeled baby carrots
1 bunch asparagus, trimmed and cut into thirds
1/2 teaspoon salt
1/2 cup baby arugula for garnish
For the arugula pesto:
1 clove garlic, peeled
5 cups baby arugula
1/2 cup finely shredded Asiago cheese
1/4 cup toasted pine nuts (see note)
1/4 cup extra-virgin olive oil
1/4 teaspoon salt
To prepare vegetables: Position rack in upper and lower thirds of oven; preheat to 425 F.
Toss potatoes with 2 teaspoons oil in a large bowl and spread on a large baking sheet. Roast in the lower third of the oven for 5 minutes.
Meanwhile, toss carrots with 2 teaspoons oil in the bowl and spread on another large baking sheet. After the potatoes have roasted for 5 minutes, place the carrots in the upper third of the oven and roast potatoes and carrots for 15 minutes.
Toss asparagus with the remaining 1 teaspoon oil. Add to the pan with the potatoes, toss to combine and return to the oven. Continue roasting until all the vegetables are tender and starting to brown, 8 to 10 minutes more.
To prepare pesto: Drop garlic through the feed tube of food processor with the motor running; process until minced. Stop the machine and add arugula, cheese pine nuts, 1/4 cup oil and 1/4 teaspoon salt. Pulse and then process, scraping down the sides as necessary, until the mixture is a smooth paste.
Toss the roasted vegetables with 1/3 cup pesto and 1/2 teaspoon salt in the large bowl (reserve the remaining pesto for another use: refrigerate for up to one week or freeze). Transfer to a serving dish and garnish with arugula, if desired.
Recipe notes: To toast pine nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
To make ahead, prepare pesto (Step 5); cover and refrigerate for up to one week or freeze in an ice cube tray. Transfer frozen cubes to a sealable plastic bag. Defrost as needed.
Recipe nutrition: per serving: 157 calories; 7 g fat (1 g sat, 4 g mono); 2 mg cholesterol; 21 g carbohydrate; 0 g added sugars; 5 g total sugars; 4 g protein; 4 g fiber; 243 mg sodium; 654 mg potassium.
Nutrition bonus: Vitamin A (167 percent daily value), Vitamin C (20 percent dv), Potassium (19 percent dv).
1 1/2 Carbohydrate Serving(s)
Exchanges: 1 1/2 starch, 1 1/2 vegetable, 1 1/2 fat
(EatingWell is a magazine and website devoted to healthy eating as a way of life. Online at www.eatingwell.com.)